Penne are tubular shapes cut at an angle. Penne rigate has a ribbed surface, while penne lisce is smooth – you should opt for thicker sauces with lots of ingredients for both as they cling to the pasta. The angled ends help to trap the sauce in the centre, and they pair well with a wide range of sauces from meat to cheese and those which have a vinaigrette base. Penne also is brilliant with bolognese or ragu, as the thicker texture holds the flavour perfectly. As the pasta can be baked in sauce, it makes for a very versatile shape.